Might be the amount of water I use. The geletain seems to give it just a
bit more body. I also make my own stuffing using low carb whole grain
bread. I just dry the bread, cube it, season it and make it like a regular
stuffing. The bread I use is really nutty so it give it a really good
flavor. Everyone loves it an no one knows it's low carb.

--
c

"I do not feel obliged to believe that the same God who endowed us
with sense, reason, and intellect has intended us to forgo their use."

Galileo Galilie

My artwork: www.plazaearth.com/philo
-------------------------------
"BJ in Texas" > wrote in message
. com...
> Colleen wrote:
> || Made this last night. It was good.
> ||
> || 1 bag cranberries, well rinsed
> || Splenda to taste
> || 1 cup raspberries
> || one packet knox geletain
> ||
> || Place berries in saucepand with about 1/2 cup water. (Should
> || just cover the bottom of the pan about 1/2 inch)
> || Simmer on medium heat until berries pop and break apart.
> || Add raspberries (I used frozen)
> ||
> || Mix geletain according to directions. Add enough to about
> || double the volume of the berries.
> ||
>
> Why do some recipes add geletain or xathan gum to cranberry
> sauce? It appears that cranberries contain enough pectin to
> thicken up nicely by themselves.
>
> BJ
>
>
>
>